CN103070407B - Making method of anti-oxidative sausage - Google Patents
Making method of anti-oxidative sausage Download PDFInfo
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- CN103070407B CN103070407B CN201210548343.2A CN201210548343A CN103070407B CN 103070407 B CN103070407 B CN 103070407B CN 201210548343 A CN201210548343 A CN 201210548343A CN 103070407 B CN103070407 B CN 103070407B
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Abstract
The invention relates to a making method of an anti-oxidative sausage. A technical scheme adopted in the invention is characterized in that the making method comprises the following steps: stuffing 100 parts of meat, 6-9 parts of white sugar, 2-4 parts of salt, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of five spice powder, 0.1-0.2 parts of ginger, 1-3 parts of Daqu, 5-15 parts of purified water, and 2-4 parts of sesame powder; rapidly dehydrating a stuffed sausage in a constant-temperature culture box for 2 days; naturally hanging in a shady and ventilated place; and carrying out hanging drying in the sun for 21-30 days, taking down, trimming until orderliness, and carrying out vacuum packaging to obtain the functional sausage. The making method overcomes a defect that many substances harmful to human bodies are generated after the oxidation of fats in present sausages. The anti-oxidative sausage has a better quality and a lower oxidation degree in the production and storage processes than traditional sausages having no additives, and simultaneously has a special functional substance which is sesamin, so the oxidation degree of the sausage in the production and storage processes is reduced to a certain degree, and the healthcare performance of the anti-oxidative sausage is improved.
Description
Technical field
The present invention relates to a kind of processing method of novel foodstuff, be specifically related to a kind of preparation method of anti-oxidant sausage.
Background technology
Before the present invention, traditional meat is produced more, take the fermented product such as ham, sausage as main, likes because its peculiar flavour is subject to consumers in general deeply.Wherein, the production of sausage is mainly take natural air drying as main, and kind is single and naturally to hang to dry in process oxidation serious, and especially the oxidation of fat can generate a lot of harmful materials, is unfavorable for after edible healthy.In order to reduce degree of oxidation, the additive such as antioxidant that adds chemical synthesis in manufacturing process is also increasingly common, but this can form new threat to health.
Summary of the invention
Object of the present invention is just to overcome above-mentioned defect, develops a kind of preparation method of anti-oxidant sausage.
Technical scheme of the present invention is:
A preparation method for anti-oxidant sausage, its major technique step is:
(1) raw material: fresh pork is weighed by lean to fat ratio for 1: 3～1: 5, rubbing, for subsequent use;
(2) batching: 100 parts of meat amounts, 6～9 parts of white sugar, 2～4 parts of salt, 0.1～0.3 part of monosodium glutamate, 0.1～0.2 part of five-spice powder, 0.1～0.2 part, ginger, 1～3 part, Daqu, 5～15 parts of pure water, 2～4 parts of black sesame powders;
(3) fast dewatering: the sausage of having filled with is put into constant incubator, fast dewatering two days;
(4) natural air drying: above-mentioned sausage after fast dewatering is taken out, naturally hang on cool place, ventilation;
(5) maturation: approximately hang to dry 21～30 days, take off, trimmed, vacuum packaging, had both obtained finished product functional form sausage.
Advantage of the present invention and effect are that the qualities such as sausage flavor are all better than the traditional sausage without additive, and degree of oxidation is significantly lower than traditional sausage in production and storage process, there is again specific functionality material-sesamin simultaneously, can reduce to a certain extent the degree of oxidation in sausage production and storage process, improve the health properties of product.
The invention discloses fabrication processing and the batching formula of sesame functional form sausage.
The invention also discloses owing to having added after black sesame powder the mensuration situation of the each important indicator of sausage.
Advantage of the present invention and effect are that the qualities such as sausage flavor are all better than the traditional sausage without additive, and degree of oxidation is significantly lower than traditional sausage in production and storage process, there is again specific functionality material-sesamin simultaneously, can reduce to a certain extent the degree of oxidation in sausage production and storage process, improve the health properties of product.
Sesame functional form sausage of the present invention is a kind of novel pork product, and it is peculiar fragrance and the inherent advantage such as anti-oxidant of utilizing sesame, joins and in raw meat, carries out the meat products that nature hangs to dry again.Obviously improved product sensory quality and flavor characteristic with traditional without compared with the chinese-style sausage naturally hanging to dry of additive, sausage tangent plane presents purplish red, taste delicate fragrance, and degree of oxidation obviously reduces, functional enhancing.
Compared with traditional Chinese sausage, utilize the beneficial effect imbody of the chinese-style sausage that method of the present invention produces in the following areas:
(1) shortening sausage aromatic flavour and have special sesame fragrance, useful volatile flavor compound kind and relative amount have remarkable increase, Ester exceeds 4.23%-5.18% than control group, arene material exceeds 5.65% than traditional sausage, also produced the letones of 0.8%-0.9%, letones is generally creamy or fruital taste simultaneously.
(2) free aminoacid content exceeds 0.81mg/100g-1.89mg/100g than control group, makes the taste of product more mellow.
(3) non-oxidizability of product, take TBA value as representative, lower than control group 0.22-0.48mg/kg; Take POV value as representative, lower than control group 0.5-1.5meq/kg left and right.
(4) effect, take experimental group after shortening and control group ultra-oxygen anion free radical and Scavenging action to hydroxyl free radical as representative, exceeds respectively control group 5.07%-19.5% and 219.13%-30.82%.
(5) quality of product is tightr, and the more smooth exquisiteness of tangent plane, is purplish red, fat white, glossy, and moderately salted, mouthfeel is better, and hardness and chewiness obviously reduce, and elasticity obviously strengthens.
Accompanying drawing explanation
Fig. 1---sesame sausage of the present invention and traditional sausage matter structure are analyzed (hardness and chewiness) contrast schematic diagram.
Fig. 2 sesame sausage of the present invention and traditional sausage matter structure analysing elastic contrast schematic diagram.
The peroxide value POV contrast schematic diagram of Fig. 3---sesame sausage of the present invention and traditional sausage matter structure.
Fig. 4---TBA value comparison diagram of the present invention.
Fig. 5---sesame functional form sausage ultra-oxygen anion free radical clearance rate contrast schematic diagram of the present invention.
Fig. 6---sesame functional form sausage Scavenging action to hydroxyl free radical free radical scavenging activity contrast schematic diagram of the present invention.
the specific embodiment
The manufacture craft specific features of the present invention being produced to sesame functional form chinese-style sausage is below described further:
Clean-rub-interpolation batching-stirring-bowel lavage-fast dewatering-naturally hang to dry-vacuum packaging.
Particularly:
Embodiment 1:
(1) raw material: by fresh pork, be divided into piece, clean in 4 ℃ of water, remove clot and pigskin, weigh at 1: 4 respectively by lean to fat ratio, rub, ginger chopping is for subsequent use.
(2) batching: take totally 100 parts of fat and lean meats, 7.5 parts of white sugar, 3 parts of salt, 0.2 part of monosodium glutamate, 0.1 part of five-spice powder, 0.15 part, ginger, 2 parts, Daqu, 10 parts of pure water, 3 parts, white sesameseed powder, through pulverizing, crosses 100 mesh sieves and makes.
(3) fast dewatering: the sausage of having filled with is put into constant incubator, fast dewatering two days, first stage incubator temperature is 50 ℃, places 24h, second stage, temperature is adjusted to 30 ℃, places 24h.
(4) natural air drying: above-mentioned sausage after fast dewatering is taken out, naturally hang on cool place, ventilation.
(5) maturation: hang to dry 24 days, take off, trimmed, vacuum packaging, had both obtained finished product functional form sausage.
Wherein, fresh pork is distinguished by the girth of a garment respectively, and fat meat rubs separately, and lean meat also rubs separately, can help white sesameseed powder performance antioxidation.Have again, white sesameseed powder is added to Daqu, make suspension, mixed with fat meat, then mix and mix thoroughly with the lean meat rubbing.Because sesame oil content is high, compared with lean meat, easier and fat meat mixes, and therefore aforesaid operations is for white sesameseed powder can be admixed in meat stuffing more uniformly, thereby the antioxidation of sesame can better be brought into play, and non-oxidizability is strengthened greatly.
Wherein, fast dewatering object is that sausage moisture is reduced rapidly, and to guarantee it, in the hanging phase, reason moisture is not too high and corrupt, and cooling is to prevent that long term high temperature from causing sausage to be cooked in two stages, and fast dewatering also can shorten the hanging phase of sausage simultaneously.
The product that the inventive method is made and the traditional product of control group are carried out flavor analysis, and result is as follows:
In control group volatile compound without letones, this processed group letones content increases (0.82%) to some extent, Ester content is up to (6.53%), according to the literature, long-chain or be rich in the alcohols material of side chain, the features such as multipotency produces the banksia rose, and delicate fragrance and fat are fragrant, strengthen meat products local flavor.
Add the chinese-style sausage of black sesame powder, volatile species is abundant, has phenylacetaldehyde aldehyde (8.50%), aldehyde C-9 (7.13%), anisole (14.30%), styrene (10.71%), ethyl hexanoate (8.08%), methyl caproate (8.32%) etc.The appearance of the typical flavor substance such as ocimenum (6.60%), ethyl caprate (1.28%), neo dohyfral D3 (2.99%) also plays a role to the local flavor of product in addition.
As Fig. 1,2 can find out, contrast traditional sausage, and the hardness of sesame sausage and chewiness all decline to some extent, and elasticity significantly increases, and this is because sesame is rich in fat, can improve to a certain extent the partially stiff shortcoming of traditional sausage mouthfeel.Can find out in conjunction with Fig. 3, Fig. 4, to hanging 24 days, the POV value of sesame sausage is less than control group 0.43-1.25meq/kg left and right, TBA value is less than traditional sausage 0.13-0.26mg/kg, show can significantly reduce the degree of oxidation of sausage hanging phase adding of sesame, its reason is the acting in conjunction of sesamin and tocopherol in sesame, but finds out from accompanying drawing 3 and Fig. 4, and the degree of oxidation of sausage is followed successively by ck > Semen sesami nigrum sausage > white sesameseed sausage.Fig. 5, Fig. 6 represent that the effect of sesame sausage In Vitro Anti free radical significantly strengthens compared with traditional sausage, Scavenging action to hydroxyl free radical approximately exceeds control group sausage 18.89-22.45, superoxide radical clearance rate exceeds control group sausage 4.96-6.97, show that adding effect of scavenging radical of sesame is obvious, but the free radical scavenging activity of Semen sesami nigrum is slightly less than white sesameseed sausage.Reason is that in white sesameseed, sesamin content is higher than Semen sesami nigrum, and the white sesameseed sausage degree of oxidation that therefore identical sesame addition is made is low compared with Semen sesami nigrum, and free radical scavenging activity is high.Because Semen sesami nigrum sausage color is partially dark, on sense organ, be difficult for being accepted again, therefore using white sesameseed sausage as final products.
Embodiment 2:
(1) raw material: with embodiment 1.
(2) batching: take totally 100 parts of fat and lean meats, 6 parts of white sugar, 4 parts of salt, 0.1 part of monosodium glutamate, 0.2 part of five-spice powder, 0.1 part, ginger, 3 parts, Daqu, 5 parts of pure water, 4 parts, white sesameseed powder, through pulverizing, crosses 100 mesh sieves and makes.
(3) fast dewatering: the sausage of having filled with is put into constant incubator, fast dewatering two days, first stage incubator temperature is 55 ℃, places 24h, second stage, temperature is adjusted to 35 ℃, places 24h.
(4) natural air drying: with embodiment 1.
(5) maturation: with embodiment 1.
The product that the inventive method is made and the traditional product of control group are carried out flavor analysis, and result is as follows:
In control group volatile compound without letones, this processed group letones content increases (0.82%) to some extent, Ester content is up to (6.53%), according to the literature, long-chain or be rich in the alcohols material of side chain, the features such as multipotency produces the banksia rose, and delicate fragrance and fat are fragrant, strengthen meat products local flavor.
Add the chinese-style sausage of black sesame powder, volatile species is abundant, has phenylacetaldehyde aldehyde (8.50%), aldehyde C-9 (7.13%), anisole (14.30%), styrene (10.71%), ethyl hexanoate (8.08%), methyl caproate (8.32%) etc.The appearance of the typical flavor substance such as ocimenum (6.60%), ethyl caprate (1.28%), neo dohyfral D3 (2.99%) also plays a role to the local flavor of product in addition.
Sausage is carried out to texture testing known, the hardness of sesame sausage and chewiness all decline to some extent compared with control group sausage, and elasticity significantly increases, and this is because sesame is rich in fat, can improve to a certain extent the partially stiff shortcoming of traditional sausage mouthfeel.Finish to hanging, the POV value of sesame sausage is less than control group 1.25meq/kg, TBA value is less than control group 0.26mg/kg, and the degree of oxidation of white sesameseed sausage is slightly higher but still lower than control group, show can significantly reduce the degree of oxidation of sausage hanging phase adding of sesame compared with Semen sesami nigrum sausage.Finish to hanging, the effect of sesame sausage In Vitro Anti free radical significantly strengthens compared with control group, Scavenging action to hydroxyl free radical approximately exceeds control group sausage 22.45, superoxide radical clearance rate exceeds control group sausage 6.97, show that adding effect of scavenging radical of sesame is obvious, but the free radical scavenging activity of Semen sesami nigrum is slightly less than white sesameseed sausage, reason be in white sesameseed sesamin content higher than Semen sesami nigrum, therefore the white sesameseed sausage degree of oxidation that identical sesame addition is made is low compared with Semen sesami nigrum, and free radical scavenging activity is high.Because Semen sesami nigrum sausage color is partially dark, on sense organ, be difficult for being accepted again, therefore using white sesameseed sausage as final products.
Embodiment 3:
(1) raw material: with embodiment 1.
(2) batching: take totally 100 parts of fat and lean meats, 9 parts of white sugar, 2 parts of salt, 0.3 part of monosodium glutamate, 0.15 part of five-spice powder, 0.2 part, ginger, 1 part, Daqu, 15 parts of pure water, 2 parts, white sesameseed powder, through pulverizing, crosses 100 mesh sieves and makes.
(3) fast dewatering: the sausage of having filled with is put into constant incubator, fast dewatering two days, first stage incubator temperature is 45 ℃, places 24h, second stage, temperature is adjusted to 25 ℃, places 24h.
(4) natural air drying: with embodiment 1.
(5) maturation: with embodiment 1.
The product that the inventive method is made and the traditional product of control group are carried out flavor analysis, and result is as follows:
In control group volatile compound without letones, this processed group letones content increases (0.82%) to some extent, Ester content is up to (6.53%), according to the literature, long-chain or be rich in the alcohols material of side chain, the features such as multipotency produces the banksia rose, and delicate fragrance and fat are fragrant, strengthen meat products local flavor.
Add the chinese-style sausage of black sesame powder, volatile species is abundant, has phenylacetaldehyde aldehyde (8.50%), aldehyde C-9 (7.13%), anisole (14.30%), styrene (10.71%), ethyl hexanoate (8.08%), methyl caproate (8.32%) etc.The appearance of the typical flavor substance such as ocimenum (6.60%), ethyl caprate (1.28%), neo dohyfral D3 (2.99%) also plays a role to the local flavor of product in addition.
Compared with control group, the hardness of sesame sausage and chewiness all decline to some extent, and elasticity significantly increases, and this is because sesame is rich in fat, can improve to a certain extent the partially stiff shortcoming of traditional sausage mouthfeel.Finish to hanging, the POV value of sesame sausage and TBA value are respectively than the low 0.43meq/kg of control group, 0.13mg/kg, the degree of oxidation of white sesameseed sausage is slightly higher but still lower than control group, show can significantly reduce the degree of oxidation of sausage hanging phase adding of sesame compared with Semen sesami nigrum sausage.Finish to hanging, sesame sausage Scavenging action to hydroxyl free radical exceeds control group sausage 18.89, superoxide radical clearance rate exceeds control group sausage 4.96, show that adding effect of scavenging radical of sesame is obvious, but the free radical scavenging activity of Semen sesami nigrum is slightly less than white sesameseed sausage, reason is that in white sesameseed, sesamin content is higher than Semen sesami nigrum, and the white sesameseed sausage degree of oxidation that therefore identical sesame addition is made is low compared with Semen sesami nigrum, and free radical scavenging activity is high.Because Semen sesami nigrum sausage color is partially dark, on sense organ, be difficult for being accepted again, therefore using white sesameseed sausage as final products.
The muscle quality of products obtained therefrom white sesameseed sausage of the present invention is tightr, and the more smooth exquisiteness of tangent plane, is purplish red, fat white, glossy, and moderately salted, mouthfeel is relatively good, with rich flavor.
Claims (5)
1. a preparation method for anti-oxidant sausage, its step is:
(1) raw material: fresh pork is weighed by lean to fat ratio for 1: 3～1: 5, rubbing, for subsequent use;
(2) batching: 100 parts of meat amounts, 6～9 parts of white sugar, 2～4 parts of salt, 0.1～0.3 part of monosodium glutamate, 0.1～0.2 part of five-spice powder, 0.1～0.2 part, ginger, 1～3 part, Daqu, 5～15 parts of pure water, 2～4 parts of black sesame powders; Black sesame powder in batching adds Daqu, makes suspension, mixes with fat meat;
(3) fast dewatering: the sausage of having filled with is put into constant incubator, fast dewatering two days; Described fast dewatering divides two stages, and first stage incubator temperature is 45～55 ℃, places 24h, and second stage incubator temperature is 25～35 ℃, places 24h;
(4) natural air drying: above-mentioned sausage after fast dewatering is taken out, naturally hang on cool place, ventilation;
(5) maturation: hang to dry 21～30 days, take off, trimmed, vacuum packaging, had both obtained finished product functional form sausage.
2. the preparation method of a kind of anti-oxidant sausage according to claim 1, it is characterized in that batching in black sesame powder through pulverize, cross 100 mesh sieves make.
3. the preparation method of a kind of anti-oxidant sausage according to claim 1, is characterized in that fresh pork rubs respectively by the girth of a garment.
4. the preparation method of a kind of anti-oxidant sausage according to claim 1, is characterized in that the temperature of natural air drying is controlled at below 15 ℃.
5. the preparation method of a kind of anti-oxidant sausage according to claim 1, is characterized in that black sesame powder is white sesameseed powder or black sesame powder.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704729A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Black sausage and preparation method thereof |
| CN103783140B (en) * | 2013-12-14 | 2016-04-27 | 山东惠发食品股份有限公司 | Pork sausages and processing method thereof |
| CN104146275B (en) * | 2014-08-20 | 2016-02-24 | 南京农业大学 | A kind of anti-oxidant pickling process containing fat belt leather meat products |
| CN105310012B (en) * | 2015-09-23 | 2019-01-29 | 黑龙江省科学院 | A kind of fire spicy hot intestines |
| CN105410730B (en) * | 2015-12-18 | 2019-04-16 | 扬州大学 | A kind of no sucrose sausage and preparation method thereof |
| CN106983085B (en) * | 2017-04-17 | 2024-01-23 | 甘肃农业大学 | Oxidation reaction device for meat quality control and operation process |
| CN111642704A (en) * | 2020-07-10 | 2020-09-11 | 成都大学 | Method for inhibiting oxidation of fat and protein in sausage by using crude extract of rhodobacter sphaeroides |
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| CN1732805A (en) * | 2005-06-24 | 2006-02-15 | 扬州大学 | Process for preparing sausage with natural pigment |
| CN101147608A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Spiced peanut sausage and its production method |
| CN101611887A (en) * | 2009-07-27 | 2009-12-30 | 曾伟芳 | Do not add the manufacture craft of the fresh-keeping sesame sausage of anticorrisive agent |
| CN102415579A (en) * | 2011-10-15 | 2012-04-18 | 成都大学 | Stuffed sausage containing soluble dietary fibers and manufacturing method thereof |
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| CN1732805A (en) * | 2005-06-24 | 2006-02-15 | 扬州大学 | Process for preparing sausage with natural pigment |
| CN101147608A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Spiced peanut sausage and its production method |
| CN101611887A (en) * | 2009-07-27 | 2009-12-30 | 曾伟芳 | Do not add the manufacture craft of the fresh-keeping sesame sausage of anticorrisive agent |
| CN102415579A (en) * | 2011-10-15 | 2012-04-18 | 成都大学 | Stuffed sausage containing soluble dietary fibers and manufacturing method thereof |
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